As we head into the winter months and away from the holidays, I am going to be posting more ideas for meal prepping. I’ve found not only do I eat healthier, but I also spend way less money when I have meals prepped and ready to go for the week. This soup is a great make ahead meal to throw in the fridge for lunch or to freeze in individual portions for a quick lunch when you don’t have time that week to prepare. Last week as we were wrapping up our Souper December, I made this soup for our carry in at work and it lasted great in the crock pot as well!
I have made this recipe probably on average every 2-3 months for the last 2 years since I received my instant pot for Christmas in 2017. I started with the base recipe from the blog Adventures Of a Nurse. I adjusted it to make it work for the ingredients I had on hand and my taste. It’s also keto friendly with the ingredients! Although I do not eat a keto diet, I have been trying to cut a majority of carbs out of my lunches so I have used a lot of keto dishes for my meal prepping!
I start with making my chicken broth (since I usually make mine from a paste and don’t ever buy canned or boxed chicken broth). I then dump in my onion, nutmeg and garlic powder, this is the largest variation of the above recipe since I do not put actual onions in my recipe. I find it is a huge time saver since I don’t have to saute the onions first. I then dump in my frozen broccoli (you can also use fresh, but make sure to cut your time in the pressure cooker down slightly) and carrots, you can use fresh or frozen carrots. The finial ingredient to add prior to pressure cooking is the cream cheese, this did make me a little nervous the first time I did it though– since everything I had read prior said to not pressure cook diary products. It turned out perfect though!
Pressure cook on manual — high pressure for 6 minutes. If using fresh vegetables pressure cook on high for 4 minutes. While this is cooking prepare your other ingredients and have them handy to dump in when you are done with the next steps. Also get a blender or food processor ready to chop up your broccoli and carrots.
Once the 6 minutes has been completed, do a rapid pressure release and take the lid off carefully. Ladle out the broccoli and carrots into your food processor or blender and puree. It took me 2 batches in my food processor to get all of the large clumps out of my soup.
Add in your heavy cream and both cheeses. Set your instant pot to saute for 5 minutes, continue to stir to avoid the soup from burning to the bottom of the pan. Serve immediately or transfer to an air tight container to refrigerator or freeze for later. Let the soup cool prior to sealing these containers and placing the soup in the refrigerator or freezer.
Enjoy your soup with crackers, a sandwich or rolls!
3 Cups Chicken Broth
1 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Nutmeg
8 baby carrots or 1/4 bag of frozen carrots
1 1/2 (12 oz) Bag Frozen Broccoli, or 1 lb fresh broccoli
8 Oz Cream Cheese
2 Cups Heavy Cream
8 Oz Sharp Cheddar Cheese
4 Oz Colby Jack Cheese